Delicious Ice Cream, rich in dark chocolate for those who prefer dark and bitter but flavourful dessert.
- 7 ounces (200g) dark chocolate (70% to 75% cacao), finely chopped
- 2 cups plus 2 tablespoons whole milk
- 1/3 cup unsweetened cocoa powder
- 6 large egg yolks
- 13 tablespoons sugar, divided
- 1/4 cup heavy whipping cream
- Place chocolate in a medium metal bowl. Set bowl over a saucepan of barely simmering water. Stir chocolate until melted and smooth. Set melted chocolate aside; let cool slightly.
- Using an electric mixer, beat egg yolks and 7 tablespoons sugar in another medium bowl until very thick ribbons form, about 2 minutes. Whisking constantly, gradually add hot milk mixture to egg yolk mixture. Return mixture to saucepan.
- Add melted chocolate and whisk to blend. Stir over low heat until slightly thickened and an instant-read thermometer registers 175°, about 5 minutes.
- Transfer chocolate custard to a large bowl and place over another large bowl of ice water. Stir until chocolate custard is cool.
- Bring remaining 6 tablespoons sugar and 2 tablespoons water to a boil in a small heavy, deep saucepan over medium-high heat, stirring until sugar dissolves. Boil, occasionally swirling pan and brushing down sides with a wet pastry brush (do not stir), until a dark amber color forms, about 5 minutes.
- Gradually whisk in cream (mixture will bubble vigorously). Whisk caramel into chocolate custard.
- Strain into a large container and chill the mixture thoroughly, then freeze in your ice cream maker according to the manufacturer's instructions. (The mixture will be quite thick after chilling in the refrigerator, so you may want to beat it with a spatula to thin it out before churning.)